Spicy Beer Mustard Recipe


With a pastrami curing in the fridge for a weekend smoke, this was the perfect time to try out another mustard to make a nice slather for the rye that pastrami would soon adorn.

A spicy beer mustard seemed like a good choice, which I started in a traditional fashion by soaking mustard seeds in vinegar along with a nice dark beer.

After an overnight of soaking, the seeds and their soaking liquid were blended with sugar, honey, salt, turmeric, and allspice into a lightly textured, medium-thick yellow mustard.

While the mustard had quite a bite when tried alone, eaten in the sandwich, it had just the right amount of spice with a very slight sweetness that was an excellent complement to the salty pastrami.

Recipe Facts



Active: 15 mins
Total: 16 hrs
Serves: 24 to 36 servings
Makes: 3 cups

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  • 1/3 cup yellow mustard seeds

  • 1/4 cup brown mustard seeds

  • 1/2 cup cider vinegar

  • 1 cup dark beer, divided

  • 3 tablespoons dark brown sugar

  • 2 tablespoons honey

  • 1 teaspoon kosher salt

  • 1/2 teaspoon turmeric

  • 1/8 teaspoon ground allspice


  1. In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.

  2. In a small saucepan, mix together remaining 1⁄2 cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.

  3. In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.

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Nutrition Facts (per serving)
20 Calories
1g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 24 to 36
Amount per serving
Calories 20
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 0g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 18mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)